Steamy Piggy - A First Look(s)

While driving by last week, I noticed that Steamy Piggy, whose signage I saw back in January, was finally going through a "soft opening". Since that "helluva" (the one with Tajima/Liang's/Josun) parking lot was empty at 11am, I turned around and decided to  give the place a try.

Even though the "open" sign was displayed, they didn't seem quite ready for prime time when I arrived.....which I'm sure they'll straighten out.

So I was seated outside. Pretty nice space, though there was water everywhere....I think they had hosed down the patio right before opening and the tables already felt a bit "sticky".

I was presented with an abbreviated menu. Since the specialty here is supposed to be dumplings, ordering that was a must. Unfortunately, they only had the Pork and Cabbage and the Pork and Shrimp versions and only pan fried. No problem, I wanted to see what the skill set of the cooks were, so simpler the better and I went with the Pork and Cabbage.

Needing another dish form the abbreviated menu; I went with the "Steamy Piggy Noodles" ($13.50), which was supposed to have Pork Ribs, Pork Belly, and Chicken.

Man, this was a load of carbs.....I mean a load....I barely finished half the bowl. The pork ribs were "MIA", the pork belly was a bit on chewy side for me, but the flavoring had nice hint of anise and soy flavor. There was a plethora of chicken. The noodles were overcooked and on the mushy side, but most of all, there was a certain greasy-blandness to this dish. Like something you'd make at home. I did like the "Steamy Piggy Sauce", a soy-chili oil concoction that was quite nice. I ended pouring almost a quarter of the bottle on the noodles to give it some flavor.

The filling for the pork and cabbage pan fried dumplings ($8)....I dare not call it guotie, were decent. Moist, not too salty, pleasant texture. I thought the wrappers were too thick and it wasn't panfried long enough or the temp was off as the bottoms weren't crisp enough and as a whole the wrapper was gummy. I'm not sure that this is worth eight bucks......

The young man who waited on me was awesome, friendly, gracious, and very nice. Sooooo.....I decided I needed to return.

This time I tried the shrimp and pork pan fried dumplings....called "Pimp Shrimp" ($9) on the menu. Sometimes I feel so old and out of touch....

In terms of cooking; these were better as the bottoms were more crisp. Other than that; the dumpling skins were the same, on the thick and gummy side. The filling on these were seasoned nicely with a definitive shrimp flavor.

And yet, I enjoyed the chili oil based sauce the best again.

Because the pork belly I had in my noodle dish seemed to have potential; I ordered the Red Cooked Braised Pork Belly ($8.50).

So, where to start? Too tough, salty, no sweet tones, and greasy to boot. Kind of sad, since I enjoy red cooked items. This was mediocre at best.

I could only manage 2 bites or so of what was in the tiny pot. I took the rest back to the office, "YZ" only had one bite; which was basically the consensus across the board.

I gotta say; while it looked like there were some service hiccups with other guests......the place filled up fast and I heard no less than three tables mention they read about the place on Eater. I had the same Server who was great....I think his name is Ivan.

Since this is still the soft opening period; I'm going to give this place a pass for now. I'll return in a few months to hopefully improved food and a more diverse menu.

Also, I'm vastly aware that the target audience for this place; much like Facing East is the younger crowd. Perhaps looking for well prepared, executed, and tasty food is not what it's about anymore. Perhaps style now matters more than substance...perhaps (I hope) I'm wrong. We'll see in a few months.

For a different look at Steamy Piggy, check out Kirbie's post.

Steamy Piggy
4681 Convoy St
San Diego, CA 92111
Hours:
Open Daily 11am - 11pm

Comments

[kat]

hope they'll get better

[nhbilly]

Who doesn't love a piggy on a plate? Better luck next time

[Kirk]

I do too Kat!

Who doesn't.....I was expecting much more "piggy stuff" though Billy!

[Soo @ hungryones]

Doh! I don't like gummy dumplings either. Have you tried the gyoza at Khan's Cave?

[Faye]

Your " there was a certain greasy-blandness to this dish. Like something you'd make at home. " had me laughing as that's totally how I make first time dishes at home. What is that red fried garnish on top of the first pic of the pork/cabbage dumplings( looked like saffron at first glance).

[Junichi]

Sad when the chili oil is the star of the meal.

[Kirk]

I haven't been to Khan's since they first opened Soo.....even though it was the folks from Dumpling Inn; I thought the food was very, well gringo. The interesting thing was that I returned recently.....but you'll have to wait for that post.

Lol Faye! The garnishes are mild chili threads. They are starting to use them everywhere nowadays.

So true Junichi!